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Monday, January 7, 2013

Dijon Mushroom Pan Seared Pork

I hope you all had a wonderful weekend. We had a busy one with not one, but two separate cheering competitions. If you've never been or even heard of one, it means that there are HUNDREDS of screaming, perky children running around/cheering/tumbling while EXTREMELY loud music plays by the DJ. All the while sitting extremely close to even more people in a closed gym space for sometimes up to 7 hours at a time. Gab cheers for the town recreation program and Rachael is one of her coaches. It's Gab's first year competing and if she didn't have the "cheering bug" before, she definitely does now that they took 1st place and Best Overall, which means they had the highest score of all competing teams. Needless to say, both girls were ecstatic and to round out the weekend, Rachael's team took 2nd in their competition. I wasn't a cheerleader myself when I was in school, but I had several friends who were and can't believe how much the sport has changed over the years. And now for today's recipe...If you're looking for a meal that is easy to prepare, yet looks like you've been slaving in the kitchen for hours, then this is it! By pan searing the pork first, you are caramelizing the outer layer of the meat and sealing in the natural juices. Finish it with a few ingredients you already have in your pantry and dinner is served.

Dijon Mushroom Pan Seared Pork4-4oz. Boneless Center Cut Pork Chops1-10oz. Package Mushrooms (I used white button), sliced1 tbsp. Extra Virgin Olive Oil1 tbsp. Butter2 tbsp. Dijon Mustard (I used Grey Poupon)2 c. Low-Sodium Chicken Broth1 tbsp. All-Purpose FlourDirections:1. Heat the oil and butter in a large saute pan or Dutch oven. 2. Trim any fat from your meat, then add to the hot pan. 3. Allow the meat to brown on each side until it has cooked through. (Depending on the thickness of the cut, it could be anywhere from 5-10 minutes per side). 4. Remove the pork from the pan, cover and set aside. 5. Add your mushrooms to the pan and allow to soften, then add in the flour and mix well. 6. Next, add in the mustard and chicken broth; mix well and bring to a boil. 7. Add meat back into pan, reduce heat and simmer for 15-20 minutes. Serves 4.